Description
This Bang Bang Shrimp Rice Bowl is a flavorful, crispy shrimp dish coated in a spicy, creamy sauce served over a bed of fluffy rice with fresh vegetables and avocado. The shrimp are breaded with panko and fried until golden, then tossed in a homemade spicy Bang Bang sauce, making it a perfect balance of crunchy, creamy, and tangy flavors in each bite.
Ingredients
Scale
Bang Bang Sauce
- 1 cup mayo
- 1 teaspoon chili garlic sauce (substitute Sriracha if desired)
- 2 tablespoons Thai sweet chili sauce
Shrimp Coating
- 1 pound large shrimp, peeled and deveined (remove shell and tail)
- 3 tablespoons cornstarch
- 2/3 cup unsweetened almond milk
- 1 tablespoon lemon juice
- 1 large egg
- 1 1/4 cups panko breadcrumbs
- 1/2 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- Avocado oil, for frying
Bowl Assembly
- 4 cups cooked rice of your choice
- 1 large avocado, sliced
- 1 cup shelled edamame
- 1 cup julienned carrot
- 1–2 cups sliced English cucumber
- 1/4 cup fresh cilantro, chopped
- 4 lime wedges
Instructions
- Make the Bang Bang Sauce: In a small bowl, combine the mayo, chili garlic sauce, and Thai sweet chili sauce. Mix thoroughly until well blended, then set aside for serving.
- Prepare Ingredients: Heat avocado oil in a 12-inch cast iron skillet over the stove. Ensure shrimp are thawed, peeled, and deveined. Prepare three shallow bowls: one with cornstarch; the second with a whisked mixture of almond milk, lemon juice, and egg; and the third with combined panko breadcrumbs, kosher salt, black pepper, onion powder, and garlic powder.
- Coat the Shrimp: One at a time, thoroughly coat each shrimp in cornstarch, shaking off excess, then dip into the almond milk mixture, and finally coat evenly with the panko breadcrumb mixture. Place coated shrimp on a large plate and repeat until all shrimp are coated.
- Fry the Shrimp: Heat the avocado oil to 375°F, using a thermometer to maintain correct temperature. Fry shrimp in batches to avoid overcrowding, cooking each side for 2-3 minutes or until golden brown and cooked through. Use a slotted spoon to remove shrimp and drain on paper towels to remove excess oil.
- Toss with Sauce: After frying all shrimp, place them in a large bowl and toss with half of the prepared Bang Bang sauce. Reserve the remaining sauce for serving or dipping.
- Assemble Bowls: Divide cooked rice evenly into four bowls. Top with sliced avocado, edamame, julienned carrots, and sliced cucumber. Place the tossed shrimp over the vegetables, drizzle with remaining sauce, then garnish with chopped cilantro and a lime wedge for squeezing over the top.
Notes
- Maintain oil temperature at 375°F to ensure shrimp fry evenly and get crispy.
- Use a thermometer for accurate oil temperature to avoid greasy shrimp.
- Do not overcrowd the skillet when frying to keep the oil temperature stable.
- Leftover Bang Bang sauce can be stored in the refrigerator for up to 3 days.
- This recipe works well with cooked jasmine or basmati rice.
- For a gluten-free version, substitute panko breadcrumbs with gluten-free breadcrumbs.
